Italian Herb and Parmesan Stuffed Chicken (Dot's Recipe)

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Total Time
1hr 15mins
Prep
30 mins
Cook
45 mins

My mom has made these quasi-chicken-roll-ups since I was young. The sauce produced in the pan from the juices is delectable. These have a little kick to them. To reduce the kick, omit the red pepper flakes. Another idea I have had was to add a bit of ricotta cheese, but I have not tried that yet.

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Ingredients

Nutrition

Directions

  1. Blend 6 tablespoons margarine, parmesan cheese, basil, garlic powder, 1/4 teaspoon black pepper, red pepper flakes and parsley with a fork.
  2. Make a slit in each breast and stuff each with mixture. Fasten with toothpicks.
  3. Heat remaining two tablesppons margarine in large skillet.
  4. Add breasts and cook 10-15 minutes or until breasts turn white.
  5. Add salt, remaining black pepper and sauce.
  6. Cover and simmer about 30 minutes or until tender.
  7. Top each breast with mozzarella just until melted.
  8. Top with additional basil and serve.